Rogan Josh (Kashmiri Slow-Braised Lamb Curry with Yogurt)
Quick answer
- Total time
- 90 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The deep red comes mostly from paprika, and this Kashmiri lamb curry looks far hotter than it tastes, with a mild sweetness instead.
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Big chunks of lamb cook slowly over low heat in yogurt and tomato puree.
Ingredients
Instructions
- 1
Cut 800g lamb into large chunks.
Set 150g yogurt out briefly before cooking so it blends into the sauce more evenly later.
- 2
Put 180 g onion in a heavy pot and cook it slowly over medium-low heat.
Stir often and lower the heat if the edges darken before the onion softens, continuing until it is evenly deep golden.
- 3
Add 1 tablespoon minced garlic and 1 tablespoon minced ginger, then cook for about 1 minute.
When fragrant, add the lamb and sear only until the outside firms up and loses its raw color.
- 4
Stir in 150 ml tomato puree, 1.5 teaspoons paprika, and 2 teaspoons garam masala.
Cook over medium-low heat until the mixture thickens, coats the lamb, and the raw tomato smell softens.
- 5
Reduce the heat to low and add the yogurt in three additions, stirring well after each one.
Keep the sauce at a gentle simmer, not a hard boil, so the yogurt does not split.
- 6
Simmer slowly with the lid slightly ajar for about 45 minutes.
Stir occasionally and turn off the heat when the lamb is tender and the sauce is thick.
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